To boil all manner of small Sea or Land Fowl

Method

Boil the fowl in water and salt, then take some of the broth, and put to it some beefs-udder boild, and slic’t into thin slices with some pistaches blanch’d, some slic’t sausages stript out of the skin, white-wine, sweet, herbs, and large mace; stew these together till you think it sufficiently boiled, then put to it beet-root cut into slices, beat it up with butter, and carve up the Fowl, pour the broth on it, and garnish it with sippets, or what you please.

Loading
Loading
Loading